1 cucumber

2 tablespoons (1 oz.) butter substitute

1 tablespoon cooked spinach 1 cup (1/2 pt.) white sauce Salt and white pepper to taste

2 tablespoons cream

Peel cucumber and cut it into thin slices. Put these into a small saucepan with butter substitute and spinach, and stew slowly fifteen minutes, stirring frequently. Then rub as much as possible through a sieve and return to a clean saucepan. Add sauce, seasonings, and cream and stir until hot.

Custard Sauce

1 egg, beaten

1/2 cup (1 gill) milk

1 tablespoon sugar

1 pinch salt

1/2 teaspoon vanilla or lemon extract

Beat up egg, add milk, sugar, and salt, pour into a pitcher, stand in boiling water, and stir with a wooden spoon until it thickens; then add flavoring, rub through a sieve, and use.

Foamy Sauce

1 cup (1/2 pt.) milk

2 egg whites, beaten

1/2 cup (1/4 lb.) sugar

1 orange rind and strained juice

Heat milk. Beat egg whites until stiff, beat in sugar, and continue beating until smooth; add milk, rind, and juice of orange, continue beating until foamy, then use with puddings.

Another Method. Cream four tablespoons butter substitute with three fourths cup sugar in a saucepan, pour over them one half cup boiling water, stir until sugar is dissolved, remove from fire, and when cool fold in stiffly beaten whites of two eggs, strained juice of two oranges, and one tablespoon lemon juice. Beat until light and foamy.

Fresh Berry Sauce

1 1/2 cups (3/4 pt.) strawberries, peaches, or apricots

1 cup (1/2 lb.) sugar

1/2 cup (4 ozs.) butter substitute

1 egg white, beaten

When cooked puddings or boiled dumplings are used in hot weather, they can be given a summery touch by serving with a fresh berry sauce. These berry sauces are also good when poured over slices of sponge cake and topped with whipped and sweetened cream.

Mash fruit. Beat butter substitute and sugar to a cream, add white of egg; beat until very light, then stir in fruit, and serve immediately.